Drained Yogurt

• 2 cups lowfat yogurt

1. Line a strainer with a double thickness of cheesecloth and set it over a bowl.
2. Place the yogurt in the strainer and refrigerate for at least 2 hours and preferably 4 hours or longer.
3. Transfer to a covered container and refrigerate.
4. Serve as a spread, dip, as a topping for rice, or as the base for a salad dressing.

lowfat yogurt

Taken from cooking.nytimes.com/recipes/1016437 (may not work)